10 Minutes to Cooking Best Vietnamese Caramelised Pork

Vietnamese Caramelised Pork is the nomero uno that comes to many people’s mind when it comes to a perfect meal. Today, we will tell you instructions on serving a tasty Vietnamese Caramelised Pork.

Vietnamese Caramelised Pork

We hope you got benefit from reading it, now let’s go back to vietnamese caramelised pork recipe. You can have vietnamese caramelised pork using 8 ingredients and 11 steps. Here is how you cook that.

First of all, below are the ingridients that you should prepare to make Vietnamese Caramelised Pork:

  1. Provide 1 kg of Pork (Belly and loin both work well).
  2. Use 6-8 of Spring Onions (Sliced).
  3. Get 2 of Red Chilis (Adjust to taste).
  4. Provide 60 g of Fresh Root Ginger (Grated).
  5. Get 1 Tablespoon of Freshly Ground Black Pepper.
  6. Prepare 5 Tablespoons of Fish Sauce.
  7. You need 8 Tablespoons of White Sugar.
  8. Prepare 500 ml of Water.

After readying the ingridients, now we are set to make our yummy Vietnamese Caramelised Pork:

  1. Chop the pork into 1" chunks and add it to a large bowl..
  2. Slice the spring onion and add it to the bowl..
  3. Finely chop two red chilis and add to the bowl..
  4. Peel and grate the fresh root ginger and add it to the bowl. TIP: A teaspoon makes an excellent peeler for getting the skin off the ginger..
  5. Add 1 tablespoon of black pepper and 5 tablespoons of fish sauce..
  6. Mix well and leave the mixture to marinade in the fridge for at least 1 hour..
  7. Add 8 tablespoons of sugar to a large saucepan and place on a medium heat. After a few minutes you should notice the sugar start to melt. When it first starts to melt it will be a clear liquid but will quickly go brown. The challenge is to get all of the sugar to melt before the bit that melted first starts to burn. If it smells burnt or starts to smoke its better to start again that carry on regardless. Stirring may help but sometimes a quick shake of the pan will do the trick..
  8. Once all the sugar has melted and is a golden brown colour carefully add the water. This is usually fairly spectacular as the pan is very hot. Expect steam, obscure sugar sculptures rising out of the pan and frantically boiling water..
  9. Once all the caramel has dissolved you should have a very runny, sweet brown syrup. Bring this to the boil and then add the marinated pork mix..
  10. Bring the pan back to the boil and stir well. Then reduce the heat and leave to simmer for at least an hour..
  11. Once most of the liquid has evaporated and the pork is tender and sticky we are ready to serve! Goes great with rice and stir-fried greens..

Heat the oil in a large frying pan over high heat. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with. Add pork and increase heat to high. Add half of the pork belly and fry for several minutes until well browned.

Recipe : Vietnamese Caramelised Pork

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After reading this instruction, now you are near enough to be able to make your first incredible Vietnamese Caramelised Pork and be a part of the minority people that are able to produce the marvelous Vietnamese Caramelised Pork. If you wish that your families are also able to serve a remarkable Vietnamese Caramelised Pork or even to serve the unforgettable Vietnamese Caramelised Pork for you, dont forget to share this page to them.

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